Recipes for this Peach and Blueberry Buckwheat Sonker call for varying crusts, ranging from lattice pastry to a bread crumb topping. Stickier than pie dough, our crust is more like a hybrid between a biscuit and a crust. Buckwheat flour gives it a savory twist.
Sage gives this savory-sweet crisp a warm, fragrant note to balance the tartness of the blackberries. Walnuts and rye flour bring a nuttiness and maltiness to the classic topping teeming with old-fashioned oats.
Slightly sweet basil adds an unexpected herbaceous note to this cobbler’s saucy filling while walnuts bring warm crunch to the sugared biscuit topping.
There’s no need to wait for summer to enjoy cobbler right out of the oven. This Strawberry-Apple Cobbler warms up cold winter days.